candied citrus peels & cocktails

hi friends! pals of the outer world. i’ve spent the past six months exploring the world of food, experimenting with ingredients and products that i’ve never seen and have truly had the best time sharing it with you.

this post includes two recipes that derive from the same origin – citrus.

when i was little i went to a friend’s house and tried her mom’s homemade candied rose petals. they were these dainty, whimsical little things that i just couldn’t get enough of. for some reason it always seemed such a daunting task to brew up some homemade candy.

one weekend night in my more recent past i swore to myself i would take care of my body and not have a sip of alcohol. i accidentally drank an abundance of coffee that night. this, in turn, generated the gusto from within to stay up until the wee hours of the morning hatching these babies.

candied peels and drink

candied citrus peels ultimately inspired by shutterbeam


i started when it was still light out by slicing and peeling away the peels.

cut 6 slits into the peel and through the pith but not into the fruit. gently peel away using your fingers.


then i spent one gruelling hour smashing the peels down and peeling the pith away slowly with a paring knife. this MUST be what carpal tunnel feels like. stretch that forearm! familiar…


boil in simple syrup – the syrup turns into a citrus simple syrup perfect for cocktails!

rolling the sugar

pull, roll, and dry.


and then you wait.. for two full days. without eating (ya right)..


best part: candy and drinks 🙂 after rehydrating from the coffee-ache.


pour 1-2 ounces vodka over ice..


2 tablespoons of your citrus simple syrup..


fill it to the brim with sparkling water..


party. with food.

broccoli bruschetta

“bruschetta:” toasted baguette, lemon/artichoke spread, and roasted broccoli with red pepper flakes


and theeen my darling friends helped make a (mostly) vegan meal. the grilled cheese was worth it though.

starting at that mound of avocado and going clockwise: vegan chickpea cakes with mashed avocado, pad thai butternut squash (recipe to come), cucumber salad, beetroot lime and coconut soup, and grilled cheese with gouda, roasted mushrooms and onions. i really don’t give a f about an oxford comma.

candied citrus peels + citrus sparkles

2 grapefruits

4 lemons

4 cups sugar

4 cups water

optional: citric acid

1. peel, pith, and shape your citrus-peel as shown above. cut into 1/4″ strips.

2. drop the strips into a saucepan, cover with cold water, bring to a boil, and strain. do this twice.

3. bring sugar and 4 cups of water to a boil. stir until the sugar has dissolved.

4. add strips to the boiling water. simmer for 1 hour (without touching!) or until the peels are translucent.

5. using a slotted spoon, transfer the peel into a bowl lined with paper towels. dab off excess syrup.

6. roll strips in sugar – i did half sugar half citric acid for some sour candies.

7. arrange in a single layer on a wire rack placed in a baking sheet to catch the mess. the peels will take the shape they are laying.

8. let sit for 24-48 hours before eating. tracy says they last up to 2 weeks.

for your cocktails..

1. divide simple syrup into air-tight containers for future use (2 weeks max).

2. combine: 2 tablespoons syrup with 1-2 ounces vodka, sparkling water, and a candy for effect.

3. indulge.


One comment

  1. Sar-uh · · Reply

    I want to make Butternut Squash Pad Thai Please!

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